Monkey bread with cheese and garlic. Recipe: Monkey bread - the most fun bun in the world Monkey bread recipe tablecloth self-assembled

Sweet yeast baked goods are my favorite. Basically, I share fairly simple recipes for pies, pies and buns, which even a novice cook can handle if desired. Today I suggest you try the unusually aromatic monkey bread - the thin crispy crust, the most delicate crumb and the delicious taste will pleasantly surprise you.

Monkey Bread, monkey bread, African pie, sticky bread, golden crown, puzzle bread - all these names best characterize this sweet pastry. In essence, it turns out to be a large bun (consisting of individual buns), which is served as a dessert with tea or coffee.

You can make monkey bread from almost any yeast dough. Small balls of dough are separated from the overall piece, coated with melted butter, sprinkled with a fragrant mixture of sugar and cinnamon, and then placed in a round mold with an insert in the center (usually a muffin tin).

Interestingly, the origin of this original pastry is ambiguous and mysterious. Thus, among the most common options, we can mention the external similarity of the finished bread to the baobab fruits that monkeys love so much. The shaggy skin of the fruit is our cinnamon-sugar topping, and the mealy pulp is the tender crumb of the buns.

In addition, according to another version, monkey bread is eaten with hands - everyone breaks off a piece for themselves, trying to choose the most beautiful and juicy one. Here you can compare human behavior with the habits of monkeys - no wonder that everyone wants to feast on the most delicious things.

Monkey bread is prepared not only sweet (in addition to cinnamon and sugar, nuts, dried fruits, and candied fruits are often added to the topping), but also salty. The most popular option is monkey bread with cheese and garlic. You can additionally flavor it with herbs, herbs and spices.

Ingredients:

Yeast dough:

(500 grams) (300 milliliters) (50 grams) (50 grams) (5 grams) (0.5 teaspoon) (1 pinch)

Sprinkles:

Cooking the dish step by step with photos:

Let's start by preparing the yeast dough. Sift premium wheat flour into a suitable sized bowl.

About yeast: it is not necessary to take fast-acting yeast - just dry (also 5 grams - this is a heaped teaspoon) or pressed yeast (you need 3 times more, that is, 15 grams) are perfect. Such yeast is not immediately mixed with flour, but is pre-activated in a warm, sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of milk with a tablespoon of sugar and dissolve the yeast in it. Since I used fast-acting ones, I added them directly to the flour, which I had previously sifted twice. There we also put 50 grams of granulated sugar, a pinch of vanillin for flavor (optional) and half a teaspoon of fine salt. Mix everything thoroughly so that the dry ingredients are evenly distributed throughout the mixture.

We make a depression in the center and pour warm (not hot, but pleasantly warm) milk into it. Mix everything with your hand or a spoon to moisten the flour.

When you get flour lumps like these, you can add melted, lukewarm butter (50 grams). We begin kneading the dough by hand or using a dough mixer (bread maker).

You need to knead this yeast dough for quite a long time - at least 10 minutes, and even better longer. As a result, you will have a smooth, completely homogeneous dough. It should not be too soft or even sticky. This yeast dough holds its shape perfectly, it is elastic and elastic. During the kneading process, you may need a little more or a little less flour than I indicated in the ingredients - it depends on its moisture content. Roll the dough into a ball and leave it in a bowl (I always wash the dishes in which the dough ferments - I just don’t like dirty ones). We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again to heat for another 1 hour. Where is the best place for the dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no monkey bread.

The second time, the yeast dough will grow even more - exactly 3, and maybe 4 times. By the way, I want to talk a little about the fermentation time of yeast dough and proofing of the dough. I hope you understand that this is a relative concept. What does it mean? Well, for example, the recipe says that the dough should be allowed to rest for 1 hour. You understand that 1 hour is the time that the author of this recipe needed. +/- 10-15 minutes is a completely acceptable deviation; the entire fermentation time of yeast dough depends on many factors. The freshness (and, as a result, activity) of the yeast, the quality of the flour, the room temperature, the amount of dough - all this affects the fermentation and proofing time. Therefore, never strictly follow these recommendations - you must feel the dough, understand what it needs, and then you will prepare it purely intuitively.

Let's move on to shaping future buns. We divide our yeast dough into small pieces, preferably the same size - no larger than an apricot. The dough is not sticky at all, so we don’t need additional flour for dusting. We round each piece of dough and roll it into a ball (you can see how to do this in this recipe - steps 11-14).

Let's prepare a suitable round baking dish in advance - mine is 26 centimeters in diameter. It's best to use a springform pan with a hole in the center, but I don't have one, so I put a molding ring in the middle (you can use a clean pea or corn tin, for example). Now we will make a warm bath for the preparations - melt 50 grams of butter in advance and cool until pleasantly warm. We bathe each ball of dough in oil.

We present to your attention delicious and aromatic pastries: monkey bread with cheese and garlic. This pastry is also called puzzle bread. Try to cook it, because it is simple, tasty and original!
The recipe comes from America. This bread comes in both sweet and cheesy garlic flavors. Baked in the oven, bread maker or slow cooker. Small donuts made from yeast dough are placed in molds in the form of a slide. The finished delicious bread is broken off into segments by hand, without using a knife.

So, if you are looking for an original recipe for delicious homemade bread, pay attention to this option that deserves attention.

Monkey bread recipe with cheese and garlic

Monkey bread with cheese recipe

Preparation time: 1.5 hours.
Baking time 30-40 minutes.

Ingredients:

• fresh yeast 15 g,
• wheat flour 300-350 g,
• salt 1 tsp,
• sugar 1 tsp,
• warm water 230 ml,
• butter 80 g,
• hard cheese 120 g,

garlic (slices or young stems, or dry granulated),

• dill and parsley optional,
• vegetable oil 30 ml.

Cooking process:

Combine fresh yeast with warm water, add a teaspoon of sugar and two tablespoons of flour.

To activate the yeast, leave the mixed mass under the film for 10 minutes. The yeast cap forms quite quickly if the yeast is of high quality.

Sift the wheat flour into a tall bowl and make a well. Add yeast dough and a pinch of salt and vegetable oil to the flour.

Start kneading the dough with a spatula, and then work with your hand. Place the yeast bread dough into a clean bowl and lightly grease the sides with vegetable oil. Cover with film and set the bowl in a warm and quiet place for 1 hour to proof.

Melt the butter and combine with finely grated garlic (2 cloves) and chopped dill. Fresh garlic can be safely replaced with granulated dry garlic (1 tsp).

By this time the dough has risen quite well. Transfer it to a floured table. The consistency of the base is similar to dough for bread or donuts.

Line the prepared forms with parchment. You can use one large mold or several small ones. Tear off pieces of the dough and roll into balls the size of a quail egg. Dip each dough ball into the cream mixture and place in the pan.

Sprinkle each layer of dough with grated cheese. You can use as much cheese as you like according to your taste.

To proof, leave the monkey bread in the pan for 20-30 minutes.

Bake garlic bread with cheese in a preheated oven at 180 degrees until bright golden brown for 30-40 minutes.

The beauty of this bread is that you don't need to cut it. It comes off easily in pieces.

It is very tasty to eat such aromatic bread with sour cream sauce.

Bon appetit!

Olga Bondas told how to make yeast garlic bread in balls, recipe and photo by the author.

Quite recently I became acquainted with such a phenomenon as Monkey Bread.
And now this garlic bun is a frequent guest on our table, fortunately it is very easy to bake.
I made changes to the classic recipe, increasing the amount of garlic and adding spices, and transformed it to suit my taste and the taste of our family members.
To prepare this flavorful bun you will need.

I measured out the ingredients in advance.
It is also necessary

Actually, as for spices, I add to the standard recipe any seasoning that contains chili flakes and wasabi. Green horseradish gives the bun an incomparable aroma.
Let's start cooking.
First, let's prepare the dough.
It's very simple. You just need to mix 350 gr. flour, 250 gr. warm water, salt, sugar, yeast and add spicy pepper seasoning to the mixture.

Cover the dough with a towel and leave to rest for about 30 minutes.
Next.
You need to melt the butter, add wasabi, garlic through a press, and a little salt.

The cheese must be grated on a coarse grater.
All that remains is to collect the bread.
To do this, we make small balls from the dough, the size of a walnut.
Coat each ball thoroughly with a mixture of butter, garlic and wasabi.

Prepare the baking dish.
Place the balls in layers on the bottom of the mold, leaving gaps between them.

Sprinkle each layer generously with cheese.

It’s fashionable to use any shape, round, square, with a hole in the middle, whatever you like and whatever you have on hand.
I have a rectangular disposable form made of thick foil. These are easy to find in any store.
The dough “pyramid” is ready.

Without a bag, the bread will bake for about 15 minutes, with a bag a little longer.
Bake until golden brown.
You can check the readiness of the bread with a wooden skewer.
Well, that's all. The bread is ready.

It consists of individual balls.

The balls are easily separated by hand; there is no need to cut the bread, just break off one ball at a time and eat.
But you can cut it, of course, depending on who you like.

The result is a tender bun, moderately salty, spicy, cheesy, garlicky, with a slight wasabi aroma.
Very tasty bread.
Thank you for your attention.

Cooking time: PT01H30M 1 h 30 min.

Crumble the yeast into warm water and add sugar, leave for 10 minutes to “start” the yeast.

Pour the cooled melted butter into the water with the yeast, then add salt and stir.

Adding sifted flour in parts, knead a non-stick, elastic and soft dough.

Place the dough in a bowl greased with vegetable oil.

Leave the bowl with the dough, covered with a towel, in a warm place for 2 hours. After an hour, knead the dough and leave for another hour.

When the dough rises again and increases in volume, you can begin to work with it.

Knead the dough and divide into 24 equal parts. Roll each piece of dough into small balls.

To prepare the topping, squeeze the garlic into the butter through a press and place in the microwave until the butter melts. Dip each ball of dough into not hot oil with garlic.

Remove the bread from the pan and let it cool slightly.

Delicious, aromatic monkey bread with cheese and garlic is ready.

This bread is delicious served warm; it goes well with first courses, especially borscht. Monkey bread with cheese and garlic will be a great alternative to garlic dumplings.

Bon appetit!

Monkey bread or, as it is also called, Monkey bread, African coffee cake, Golden Crown... is an interestingly shaped sticky bun, originally from the States, ideal for breakfast with coffee or a Christmas meal.
It’s unlikely that anyone knows exactly why this bread is called monkey bread. Maybe because it is similar in shape to baobab fruits - a favorite monkey food. Maybe because they eat it with their hands, like a monkey. Maybe it even reminds some of monkey brains...
Sweet monkey bread is made from small balls of dough, buttered and sprinkled with sugar and cinnamon, in a round shape with a hole in the middle. There are also recipe options where Provençal herbs, garlic and cheese are used instead of sugar and cinnamon.
The bread turns out soft, fluffy, beautiful and unusual, and most importantly delicious.

Ingredients

for test:

• 800 g flour,
• 1 tbsp. l. fast acting yeast,
• 4 tablespoons melted butter,
• 400 ml warm milk,
• 1/4 cup brown sugar
• 1 tbsp. l. vanilla extract,
• 2 tsp. salt.

All ingredients should be at room temperature, and never from the refrigerator.
for caramel:
1/2 cup brown sugar
3 tbsp. l. cinnamon,
50 g melted butter,
1/3 cup nuts,
1/3 cup candied fruits.

Instructions for making bread

Monkey bread is traditionally served hot, but it is also delicious cold. Let’s not waste time, tear off a piece for ourselves at once!